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Physicochemical Properties of Kefir as Dietary Supplementary for Curing the Diabetic Mouse  

Lee, Jong-Ik (Dept. of Food Science & Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University)
Song, Kwang-Young (Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Hyeon, Ji-Yeon (Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.4, 2010 , pp. 462-469 More about this Journal
Abstract
This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of $CO_2$ production was 6.23%, and the concentration of alcohol was 1.4%. Kefir grain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.
Keywords
Kefir; physicochemical properties; $CO_2$; alcohol; SEM;
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